Deer Backstrap bacon wrapped

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brained121

Smoke Blower
Original poster
Mar 19, 2017
88
33
Utah
So I have been thinking of trying this. So why not today. So I marinated in soy sauce and Worcester garlic. Pulled out of the marinate after about 7 hours and let set then used some rub. Then wrapped it then dusted it with the rub. I used my old school Weber on this one with some hickory chips. My daughter had me distracted for a minute and the IT got higher then I wanted 146. But still was very juicy and tender. Live and learn and smoke better the next time not all can be perfect I guess.
 
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Looks good I have one in the freezer that I have been wanting to do but have been worried about drying it out
 
Well done!
146° IT, yikes! That is well done for Backstrap.

Just yanking your chain, I can see that it's still juicy and looks good.
That'd be a perfect Turf accompaniment for my Surf I cooked earlier.

Did you chill the Backstrap before wrapping and grilling?
I find it helps keep the IT down while the bacon gets crisped.
 
The temp I wanted was about 140 then wrap in foil and rest for about 30 minutes. But that didn't happen. But not too dry and still tensor
 
Well done!
146° IT, yikes! That is well done for Backstrap.

Just yanking your chain, I can see that it's still juicy and looks good.
That'd be a perfect Turf accompaniment for my Surf I cooked earlier.

Did you chill the Backstrap before wrapping and grilling?
I find it helps keep the IT down while the bacon gets crisped.
Yeah not the best IT. Would have loved to pull it at 140. After I pulled it from the marinate I let it set in the fridge until I got the bacon weave done. And had already started the charcoal so it was still pretty cold. Hopefully the surf turned out good for you.
 
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I am going to try this tonight.  I am new here and have never tried this b4 but when I grill the loin and bacon wrap it, I always pre cook the bacon a little bit (usually microwave). I did this after cooking loin on the grill for 20 years and now everyone loves it even more. The loin is still pink and the bacon is done perfectly. I had to toy around with how long to cook the bacon for a few attempts (and still do) because of various reasons (bacon type, thickness and size of loin) and I'm sure I will run into the same issue when I smoke it tonight.  Time for my first try on smoking the OS Loin.  
 
I pre cook my bacon a little bit b4 I cook the loin... this helps keep the meat pink and the bacon done also.  I always have the meat chilled while I marinate it but if I wanted  the bacon fully cooked  the meat would not be pink on the inside anymore. Microwave the bacon for a few mins and it always turned out way better for me.   
 
You can put the wrapped tenderloin on a hot cast iron pan and roll it around with tongs. Crisp it up for just a couple minutes. Pull the tenderloin at 125 or so 1st.
 
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So I have been thinking of trying this. So why not today. So I marinated in soy sauce and Worcester garlic. Pulled out of the marinate after about 7 hours and let set then used some rub. Then wrapped it then dusted it with the rub. I used my old school Weber on this one with some hickory chips. My daughter had me distracted for a minute and the IT got higher then I wanted 146. But still was very juicy and tender. Live and learn and smoke better the next time not all can be perfect I guess.

Have to give you points for this meal. I envy you or anyone that has bacon and venison [emoji]128077[/emoji]
:points:
 
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I too render some fat before using the bacon.

Nice food @Brained.. [emoji]128077[/emoji] how did you come by backstrap in August?
. That cook was in July. But besides the point I got about 6 deer last year. I have a bunch of friends that trophy hunt. And don't like deer meat so I'm one lucky guy. I did not shoot one last year. And I got half an elk. When I cooked this if I remember right I had 16 charcoal on each side with some wood chips I have a drip pan I leave in my Weber and cooked I think for about an hour but not sure how long and my little girl distracted me so I cooked it a little longer then I wanted to. On the bacon I did not pre cook or anything like that I did leave the back strap in the fridge until it was time for the grill.
 
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